Preheat the oven to 200°C.
Heat a griddle pan until it is smoking.
Dust the mango slices with icing sugar and griddle for 2 minutes on each side.
Heat the milk and creamed coconut in a saucepan until the coconut melts.
Scald the liquid and then allow it to cool for 1 minute.
Whisk the egg yolks and caster sugar together in a large bowl.
Slowly pour the warm coconut milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan over gentle heat.
Stir continuously until the custard thickens enough to coat a wooden spoon.
Remove the custard from the heat and stir in the lime zest.
Serve the custard in a warm bowl next to the griddled mango.